Stewed Tripe

The Art Of Cookery · Hannah Glasse · 1747
Source
The Art Of Cookery
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (21)
For the tripe
For the sauce
For thickening and enriching the sauce
For garnish
Optional additions
Instructions (18)
  1. Take a piece of double tripe, cut it into slices two inches long and half an inch broad.
  2. Put the tripe into your stew-pan.
  3. Sprinkle a little salt over the tripe.
  4. Add a bunch of sweet herbs, a little lemon-peel, an onion, a little anchovy pickle, and a bay-leaf to the tripe.
  5. Add just enough water to cover the ingredients.
  6. Let it stew until the tripe is very tender.
  7. Take out the tripe and strain the liquor.
  8. Add a spoonful of capers and a glass of white wine to the strained liquor.
  9. Let it boil for a short while.
  10. Put the tripe back into the pan.
  11. Beat the yolks of three eggs.
  12. Add a little mace, two cloves, a little dried and finely beaten nutmeg, a small handful of finely picked and chopped parsley, a piece of butter rolled in flour, and a quarter of a pint of cream to the beaten eggs.
  13. Mix all these ingredients well together.
  14. Add the egg mixture to the stew-pan.
  15. Keep stirring one way all the while until the sauce is of a fine thickness and smooth.
  16. Dish up the stew.
  17. Garnish the dish with lemon.
Important Note
  1. For all sauces containing eggs or cream, keep stirring one way while on the fire to prevent curdling.
Original Text
Take a piece of double tripe, cut it into ſlices two inches long, and half an inch broad, put them into your ſtew-pan, and ſprinkle a little ſalt over them; then put in a bunch of ſweet herbs, a little lemon-peel, an onion, a little anchovy pickle, and a bay-leaf, put all theſe to the tripe, then put in juſt water enough to cover them, and let them ſtew till the tripe is very tender : then take out the tripe and ſtrain the liquor out, hired a ſpoonful of capers, and put to them glaſs of white wine, and half a pint of the liquor they were ſtewed in. Let it boil a little while, then put in your tripe, and beat the yolks of three eggs ; put into your eggs a little mace, two cloves, a little nutmeg dried and beat fine, a ſmall handful of parſley picked and hired fine, a piece of butter rolled in flour, and a quarter of a pint of cream, mix all theſe well together, and put them into your ſtew-pan, keep them ſtirring one way all the while, and when it is of a fine thickneſs and ſmooth, diſh it up, and garniſh the diſh with lemon. You are to obſerve, that all ſauces which have eggs or cream in, you muſt keep ſtirring one way all the while they are on the fire, or they would turn to curds. You may add white walnut-pickle, or muſhrooms, in the room of capers, juſt to make your ſauce a little tart.
Notes
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